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Grilled Tuna with Sun-Dried Tomatoes and Olives

Grilled Tuna with Sun-Dried Tomatoes and Olives

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Close your eyes, bite into a piece of seared tuna, and you just might think of filet mignon. Tuna has a meaty texture and doesn't taste very fishy, so drink what you would with a steak. The sun-dried tomatoes and pungent olives pair superbly with a medium-bodied red wine. Serve the tuna with roast potatoes and sautéed greens like Swiss chard or escarole. Grilled eggplant and zucchini are also fine accompaniments. Dependable: Soft, lightly oak-aged Merlot.Daring: Fragrant, spicy Rosé blend.


  • 1/4 cup finely chopped oil-packed sun-dried
  • 1/4 cup chopped pitted Gaeta or Niçoise olives
  • 1/2 cup chopped fresh mint or thyme
  • 2 tsp. minced garlic
  • 4 Tbs. extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. oil from sun-dried tomatoes
  • 1/2 tsp. freshly ground pepper, plus more, to
  • 4 tuna fillets, each 6 to 7 oz.
  • Salt, to taste


Prepare a fire in a charcoal grill or preheat a broiler.

In a bowl, stir together the sun-dried tomatoes, olives, mint, garlic, 3 Tbs. of the olive oil, the lemon juice, oil from the tomatoes and the 1/2 tsp. pepper. Set aside.

Brush the remaining 1 Tbs. olive oil evenly over both sides of the tuna fillets. Season with salt and pepper.

Place the fillets on the grill rack, or place on a rack in a broiler pan and slip under the broiler. Grill or broil, turning once, for 3 minutes per side for medium-rare, or until done to your liking.

Transfer the tuna fillets to warmed individual plates and spoon an equal amount of the sauce over each fillet. Serve immediately. Serves 4.

Note: Take care not to overcook the fish. Despite its similarity to steak, tuna dries out faster.
Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).